Lemony Pasta with Eggplant, Mushroom & Squash | Reynolds Brands

Ingredients

• 1 Reynolds Wrap® Grill Bag
• ½ medium (apx 12 oz) eggplant, cut into 1-inch slices
• 4oz baby portabella mushrooms, rough chopped
• 1 medium yellow squash, cut into 1-inch slices
• 4 large cloves garlic, chopped
• 1 tbsp capers
• 2 teaspoons fresh lemon zest
• 1 teaspoon coarse salt
• ½ to 1 teaspoon red pepper flakes
• 2 tbsp olive oil
• 1 cup small penne pasta
• 1 cup vegetable broth or stock
• ¼ cup fresh lemon juice